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Quick Cranberry Pecan Spinach Salad in 15 Minutes

cranberry pecan spinach salad - featured image
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A quick and easy spinach salad with dried cranberries, toasted pecans, red onion, and a tangy honey-Dijon dressing. Ready in just 15 minutes, it’s perfect for busy weeknights or as a crowd-pleasing side dish.

Ingredients

Scale
  • 5 ounces (about 140 grams) baby spinach
  • 1/2 cup (about 60 grams) dried cranberries
  • 1/2 cup (about 60 grams) pecans, roughly chopped
  • 1/4 cup thinly sliced red onion
  • 1/4 cup crumbled feta cheese (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • Salt and black pepper to taste

Instructions

  1. Toast the pecans: Place a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 2 to 3 minutes until fragrant and lightly golden. Transfer to a plate to cool.
  2. Prepare the dressing: In a small jar, combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until emulsified. Taste and adjust seasoning if needed.
  3. Slice the red onion: Peel the red onion and cut in half through the root end. Slice thinly crosswise to create half-moons. If desired, soak slices in cold water for 5 minutes to mellow the bite, then drain well.
  4. Assemble the salad: Place baby spinach in a large mixing bowl. Add dried cranberries, toasted pecans, sliced red onion, and feta cheese (if using). Do not add dressing yet.
  5. Dress and toss: Shake the dressing to re-emulsify. Drizzle about half over the salad and toss gently with salad tongs or two large spoons. Add more dressing as needed until leaves are lightly coated.
  6. Serve immediately: Divide among plates or bowls. Serve right away while spinach is crisp and pecans are crunchy.

Notes

For meal prep, store undressed salad ingredients in one container and dressing in a separate jar. The salad will stay fresh for up to 2 days in the refrigerator, though spinach will soften slightly. To make vegan, omit feta and use maple syrup instead of honey. For nut-free, replace pecans with roasted pumpkin seeds or sunflower seeds.

Nutrition

Keywords: spinach salad, cranberry pecan salad, quick salad, easy salad, weeknight dinner, healthy salad, gluten-free, vegetarian

Find it online: https://zestynora.com/quick-cranberry-pecan-spinach-salad-in-15-minutes/